Easy Skillet Blueberry Crumble

If you love the idea of a homemade fruit dessert but aren’t much of a baker, you’ll appreciate this incredibly easy skillet blueberry crumble. No fruit to pit and cut, no crust to labor over — just a few key ingredients and you’ve got a blissful summer dessert. It’s especially delicious served over nondairy ice cream. We chose a pecan praline for these photos, and it was a perfect fit!

This is also a nice choice when you have company coming for a meal and worry that you might not have the time or patience to make dessert after all other preparations — so no worries, this quick dessert requires neither time nor patience, but still impresses.

Serves: 4

1 pint blueberries

2 tablespoons maple syrup, or to taste

1 teaspoon arrowroot or cornstarch, if needed

3/4 to 1 cup granola (see note)

Another fresh fruit for topping, optional

Nondairy ice cream

1Rinse the blueberries and place in a medium skillet. Cook over medium heat just until they start to burst and become juicy. Add maple syrup to taste.

2Remove from the heat and stir. If the mixture has become too liquid (which can happen if you leave the berries on the heat for just a few seconds too long), mix arrowroot or cornstarch with just enough waterin a small glass or cup; return berries to heat and drizzle in. Cook just until the liquid thickens.

3Transfer the blueberries to a shallow serving bowl, or leave in the skillet. Top with granola as desired.

4Since this dessert is more yummy than it is pretty, you can cut up a peach or a few strawberries to scatter over the top to give it more color.

5Serve at once over nondairy ice cream

Note: Use a variety of granola that has a nice blend of oats, nuts, and dried fruit.